Public Higher Education Bulletin

for a foodservice information system and catering management system.

The University desires application software that supports a multi-user environment having simultaneous on-line real-time user access, in-put, and printing capablilities. Functions for the systems shall include, but are not limited to, the capability to provide services or operations in the following areas: menu planning and precosting, history and forecasting, nutritive analysis and ingredient labeling, ingredient database, recipes, catering system (customer information, outside vendors such as floral and wine vendors, room layout and venue scheduling, event staffing of several levels of labor including truck scheduling, event booking, menu details, trace files, billing) that interfaces with foodservice information system, production materials, preparation (prep) sheets, meal planning, purchasing, purchase order (PO) management, requisitions and receiving, warehouse management, and inventory control - at unit and warehouse levels, on-line ordering, cost centers, postcosting, internal vendors, interdepartmental and 3rd party goods/services, accountability for financial reporting, security, web based applications, and compatibility with existing University systems as described in the technical specifications.

The University requires a proven existing product on the platforms specified and that requires little modification to implement into the University system.

(Submitted by Kathe Shinham, State Purchasing Officer.)